GLORIA

GEOMAR Library Ocean Research Information Access

feed icon rss

Your email was sent successfully. Check your inbox.

An error occurred while sending the email. Please try again.

Proceed reservation?

Export
Filter
Document type
Language
  • 1
    Online Resource
    Online Resource
    Newark :John Wiley & Sons, Incorporated,
    Keywords: Taste. ; Electronic books.
    Type of Medium: Online Resource
    Pages: 1 online resource (244 pages)
    Edition: 1st ed.
    ISBN: 9781118865460
    DDC: 612.8/7
    Language: English
    Note: Cover -- TItle Page -- Copyright -- Contents -- Preface -- About the Authors -- Chapter 1 What is Taste? -- Four basic tastes, as proposed by Aristotle -- Taste is complex -- Most food ingredients are tasteless, odorless, and colorless -- Variations in odor during fermentation and aging due to changes in molecular weight -- 2% is not a small amount -- Chapter 2 The Origins of Taste: Why do we Taste? -- Sweetness is for identifying energy sources (Carbohydrates) -- Umami is a tool used to search for proteins -- Carbohydrates are for sweetness, proteins are for umami, but what are lipids for? -- Saltiness: the ocean was the source of all life -- The role of salt in cooking is not merely to provide saltiness -- The contrast effect -- The suppression effect -- Acidity monitors the biological metabolism -- Bitterness: if it's bitter, spit it out! -- Some people enjoy bitter tastes -- The reason we consume caffeine despite its bitterness -- The olfactory sense is the dominant sensory perception of animals -- The search for food -- Avoid danger! -- Know who it is! -- Find a mate! -- References -- Chapter 3 Taste is General Science -- Taste improves with harmonized combinations -- The taste of meals = saltiness + umami + savory flavor -- The taste of dessert (and fruit) = sweetness + sourness + sweet odor -- Tastes influence odors -- Food has to be dissolved for us to taste and chewed to enhance the taste -- The main ingredients influence taste and odor -- Sound has an influence on taste -- Visuals, colors, and food styles -- Why does color exist? -- The basic structure of pigment: why are there no naturally blue foods? -- Perception varies with individual differences and conditions -- Differences due to age and sex -- Individual variation is also significant -- Differences due to race and history -- The preference for smells is constantly changing. , References -- Chapter 4 How do we Smell Odors? -- Olfactory receptors are G-protein coupled receptors -- G-Receptors differentiate isomers, resulting in different odors -- G-Receptors perceive multiple chemical substances -- G-Receptors work simply as on/off switches -- Depending on the binding affinity to receptors, similar molecules can be recognized as completely different tastes and odors -- The broad spectrum of the olfactory sense -- The transduction of sensory signals -- Olfactory fatigue is also a functional activity for life -- The recognition and integration of perceptions -- Parts of the brain -- Continuous circulations in the loop -- G-Receptors can perceive light -- Understanding G-receptors can provide many answers -- Pheromones are not mysterious substances -- References -- Chapter 5 What Creates Smell? -- Odorous molecules are mainly created by plants -- Why do plants produce aroma compounds? -- Attracting bacteria, insects, and animals -- As a defensive mechanism -- Attacking tools -- Coincidental byproducts -- Animals generally smell odorants, not produce them -- Animal-origin raw materials -- Unconditional surrender to pheromones -- Is body odor a coincidental byproduct? -- Most flavors that we enjoy are created by cooking -- Flavor production by enzymatic or microbial fermentations -- Flavor production by heat processes -- Flavor production by pyrolysis: smoke flavor -- Compound flavor: creation of new flavors by mixing various odors -- References -- Chapter 6 Technological Advancements Brought about by the Love of Flavors -- Why do people combine flavors? -- How many flavors are there in the world and how many ingredients are required to make all of these flavors? -- How many odorous chemicals are needed to create a tomato flavor? -- Perfumers and flavorists create flavors. , Olfactory training: flavorists must first distinguish odorous chemicals before creating compound flavors -- Compounding flavors: aromas are completed through imagination -- To become a perfumer, a heavy smoking habit and age do not matter -- The important factor is harmony -- Applications of compound flavors -- Types of odorants -- Synthetic flavors versus natural flavors: which is safer? -- Advantages and limitations of natural flavors -- Advantages and limitations of compound flavors -- References -- Chapter 7 How Flavors Influence us -- Brain development began with the olfactory sense -- The human olfactory sense is less sensitive and inarticulate -- Humans' sense of smell has degenerated greatly -- Proust phenomenon: odor-evoked autobiographical memory -- Sensorial preference changes destinies -- Do silkworms only eat mulberry leaves? -- Humans live with smells -- Stage of development -- What happens if you can no longer feel taste or smell? -- Are humans free from pheromones -- The healing power of aromas -- Aromatherapy -- Aromachology -- Phytoncide -- Is geosmin foul or pleasant? -- Multiple chemical sensitivity (mcs): there are people who are really intolerant to odorous chemicals -- References -- Chapter 8 Taste is Regulated by Flavor, and Flavor is Regulated by the Brain -- The sense of smell is directly connected to the imbic system, in other words, to survival and emotion -- Neuroplasticity in the brain -- Is synesthesia a malfunction or a blessing? -- Taste is a typical phenomenon of synesthesia and neuroplasticity -- Orbitofrontal cortex: where sight, taste, smell, and touch meet -- Taste is a part of pleasure, and that pleasure becomes a part of taste -- Experience affects taste: familiar foods are preferred -- The feeling of disgust can be acquired through learning -- Taste is affected by temperature. , Price: expectation affects the taste -- Prejudices are effective at distorting perceived senses -- Even the data from an expert research firm cannot promise success in sales -- Sensorial perception is an illusion -- Taste and aroma do not exist -- A good product image makes it taste better -- References -- Chapter 9 The Future of Taste and Aroma -- Raw ingredient resources gradually become simplified and their original aromas disappear -- More scientific technologies will be incorporated into the culinary arts -- What is the difference between cooking and the processing of foods? -- Aroma-releasing television or movies -- Is the taste of processed foods inferior to that of natural foods? -- Is it true that obsessions with flavors and seasonings have decreased? -- Do technological developments of taste modifications induce obesity or become a key solution to the problem? -- Technology of satiety: technology of cognitive science for taste and olfactory senses is the technology of the future -- Satiety control -- The era of supernormal stimuli -- References -- Chapter 10 Concluding Remarks -- References -- Index -- Food Science and Technology Books -- Supplemental Images -- EULA.
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
  • 2
    Online Resource
    Online Resource
    Berlin, Heidelberg :Springer Berlin / Heidelberg,
    Keywords: Electronic books.
    Type of Medium: Online Resource
    Pages: 1 online resource (857 pages)
    Edition: 1st ed.
    ISBN: 9783642822292
    Series Statement: Handbuch der Medizinischen Radiologie Encyclopedia of Medical Radiology Series ; v.20
    Language: German
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
  • 3
    Keywords: Forschungsbericht
    Type of Medium: Online Resource
    Pages: Online-Ressource (13 p. = 1,12 MB) , ill
    Edition: Ausg. 1
    Language: German
    Note: Contract BMBF 50 OG 9702. - Differences between the printed and electronic version of the document are possible , Also available as printed version , Systemvoraussetzungen: Acrobat reader.
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
  • 4
    Online Resource
    Online Resource
    München : Papiertechnische Stiftung (PTS)
    Keywords: Forschungsbericht ; Papierherstellung ; Wärmepumpe ; Energieeinsparung
    Type of Medium: Online Resource
    Pages: 1 Online-Ressource (61 Seiten, 5,53 MB) , Illustrationen, Diagramme
    Series Statement: PTS-Forschungsbericht 13/36
    Language: German
    Note: Förderkennzeichen AIF 63 EN , Zusammenfassungen in deutscher und englischer Sprache
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
  • 5
    Online Resource
    Online Resource
    Hamburg : DESY
    Keywords: Forschungsbericht
    Type of Medium: Online Resource
    Pages: 18 p. = 260867 B, text
    Edition: [Electronic ed.]
    Series Statement: DESY 98-130
    Language: English
    Note: Differences between the printed and electronic version of the document are possible
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
  • 6
    Keywords: Forschungsbericht
    Type of Medium: Online Resource
    Pages: 16 p. = 334688 B, text and images
    Edition: Rev. version
    Series Statement: DESY 98-051
    Language: English
    Note: Differences between the printed and electronic version of the document are possible
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
  • 7
    Online Resource
    Online Resource
    Hamburg : DESY
    Keywords: Forschungsbericht
    Type of Medium: Online Resource
    Pages: 24 p. = 525768 B, text and images
    Edition: [Electronic ed.]
    Series Statement: DESY 98-131
    Language: English
    Note: Differences between the printed and electronic version of the document are possible
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
  • 8
    Electronic Resource
    Electronic Resource
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 73 (1993), S. 4292-4296 
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: A simple relationship between the ratio of atomic transport induced by ion mixing and the activation energies for the impurity diffusion of constituents in a bilayer is presented to describe quantitatively the symmetric and asymmetric atomic transport in the thermal spike induced ion mixing. The model predicts fairly satisfactorily the trend of experimental observations in the bilayer systems which have near zero heats of mixing and relatively high spike activation energies. For instance, the Pd/Co bilayer system shows nearly symmetric atomic transport, since its constituents have similar activation energies for the impurity diffusion.
    Type of Medium: Electronic Resource
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
  • 9
    Electronic Resource
    Electronic Resource
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 73 (1993), S. 1807-1812 
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: The lock-on effect—observed in high-power GaAs and InP photoconductive switches—is characterized by a high on-state conduction current resulting from a high gain switching mechanism. In our study, an analytical model has been developed to determine the fundamental limitations to device performance imposed by this effect on high-power switching devices. In this model, a regional approximation is used to calculate the field distribution in the device and to obtain the device's current density-voltage (J-V) characteristics. It is shown that negative resistance gives rise to high-field avalanche injection at the anode boundary. Moreover, the analytical results indicate the importance of electron velocity saturation for the onset of negative resistance, as well as the effect of hole injection from the high-field anode region on voltage lowering across the switch. It is determined that lock-on is associated with the transferred-electron effect, and will therefore constrain the use of GaAs and InP as materials for high-power switching devices.
    Type of Medium: Electronic Resource
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
  • 10
    Electronic Resource
    Electronic Resource
    [S.l.] : American Institute of Physics (AIP)
    Journal of Applied Physics 88 (2000), S. 2013-2015 
    ISSN: 1089-7550
    Source: AIP Digital Archive
    Topics: Physics
    Notes: The effect of surface passivation of undoped p-CdTe(100) by (NH4)2Sx treatment was investigated by using photoluminescence (PL), photoconductivity (PC), and x-ray photoelectron spectroscopy (XPS). After sulfur treatment for 2 min, the acceptor bound exciton (A0, X) peak increases greatly in the PL spectrum, and the minority-carrier lifetime of CdTe becomes the longest value in the PC measurement. The XPS spectrum for untreated CdTe shows the additional peaks on the right side of two main Te peaks corresponding to the Te 3d core levels, and these additional peaks are related to TeO3 with binding energies of 576.2 and 586.5 eV. After sulfur treatment, while the intensities of the Te 3d core levels decreased gradually, those of the TeO3 peaks disappear. In addition, the S 2p core-level spectra for sulfur-treated CdTe show the peaks at the 161.7 and 162.8 eV, which are attributed to a CdS formation at the surface of CdTe. These results indicate the sulfur effectively dissociates the native oxides from and neutralizes the dangling bonds at the surface of CdTe. © 2000 American Institute of Physics.
    Type of Medium: Electronic Resource
    Location Call Number Limitation Availability
    BibTip Others were also interested in ...
Close ⊗
This website uses cookies and the analysis tool Matomo. More information can be found here...